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Aunt Petunia's Pudding Recipe | My Harry Potter Kitchen II (Recipe #7)

Welcome back to My Harry Potter Kitchen!

This is the YouTube and blog series where I'm baking my way through the Harry Potter books creating magical recipes for every item of food and drink that we find inside! Last week we made our own Butterbeer-inspired Lightning Bolt Ice Cream Sandwiches.


Love Harry Potter? In need of some magical food? Head on over to YouTube and subscribe to Bradley Bakes - and make sure you click on the notification bell so you can an alert every Magic Monday when there is a brand new My Harry Potter Kitchen episode!


This week we're creating one of the most iconic desserts from the franchise!

For our next recipe, it's back to Chapter One of the Chamber of Secrets - 'The Worst Birthday':

"On top of the fridge stood tonight's pudding: a huge mound of whipped cream and sugared violets"

It's finally time for Aunt Petunia's pudding to take flight as we recreate her famous floating dessert from the Chamber of Secrets!

Although the exact makeup of Aunt Petunia's pudding is open to interpretation, I've always seen it as a very colourful twist on the traditional pavlova, so for this week's recipe, I'll show you how to make the perfect melt in the mouth meringues before decorating with colourful creams, cherries and sugared violets.


Fans of the series will, of course, know that a few pages later a mischevious Dobby sends this glamourous pudding flying, so I've also got a little trick up my sleeve to create a levitating cloud effect underneath your pudding!

Pavlovas are incredibly easy to make, in fact the hardest part is deciding how you want to decorate them! Even if yours happens to end up on the floor (sorry Petunia!) I'm sure it will still taste great!


Want to try making your own pavlova inspired by Aunt Petunia's pudding? Follow the step by step recipe below to create your own showstopping dessert!


Aunt Petunia's Pudding Ingredients

(serves 16)


for the marshmallow meringue disks

  • 8 eggs

  • 450g caster sugar

  • pinch of salt

  • 2 tsp vanilla extract

  • 3 tsp cornflour

  • 1.5 tsp white wine vinegar

for the decoration

  • 1200ml double cream

  • 3 tbsp icing sugar

  • 2 tsp vanilla extract

  • green and purple food colouring gel

  • ~20 glace cherries

  • edible violets

  • 2 tbsp caster sugar

  • white candy floss

Method:

  1. For the meringue, separate your egg whites being careful not to get any yolk in. Ensure that your mixing bowl is nice and clean and free from grease (Wizard tip! Wipe your bowl with lemon and a paper towel to remove any grease/residue)

  2. Whisk the egg whites on medium speed until it reaches soft peaks. Slowly add in the sugar a spoonful at a time waiting for it to be fully incorporated before you continue adding more.

  3. One the meringue is glossy, add in your salt, vanilla, cornflour and white wine vinegar and continue to whisk for around 5 minutes until it forms stiff peaks (Magic alert! Impress your guests by holding the bowl above your head... if you dare...)

  4. Use the bottom of a round tin to trace a circle onto your baking paper. You'll need one large 20cm circle and 3 smaller 16cm.

  5. Place the baking paper on to trays and transfer the meringue into a piping bag with a star nozzle. Pipe evenly around the circle stencil, filling in the middle. Bake the meringue disks in the oven at 100c for 1.5 hours. At this point, you'll want to turn off the oven, open the door slightly and then leave the meringues to cool inside.

  6. For the cream, stir the food colouring gel in so you have 600ml of green cream and 600ml purple. Whisk these with your vanilla and icing sugar until it forms stiff peaks - but be careful not to over whip! Transfer into piping bags and place in the fridge until ready to serve

  7. Clean your edible flowers, allow them to dry, but while slightly damp toss in the caster sugar and then place to the side to dry

  8. Take a clear cake board and break off pieces of candy floss, draping it around the sides to create a levitating smoke effect. Place the largest meringue disk on top.

  9. For the first layer alternate purple and green cream around the outside, placing cherries on top of the green swirls and sugared violets on the purple swirls. Then fill the centre with more cream.

  10. Sandwich your next meringue disk over the centre and alternate the cream as your stack the remaining layers. Large purple swirls with green in between, and then large green swirls with purple in between.

  11. For the top layer, you want to pipe continuous roses around the outside and then cherries in between

This recipe for Aunt Petunia's Pudding from the Chamber of Secrets is absolutely gorgeous and I'm sure your Harry Potter dinner party guests will be impressed - if they get the chance to try it before Dobby gets his hands on it!


I'd love to see some pictures if you plan on recreating Aunt Petunia's Pudding so be sure to share them on Instagram with the hashtag #MyHarryPotterKitchen - you can follow @BradBakes and tag me too!


I hope you enjoyed this week's recipe from the Chamber of Secrets! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!


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